Creamy Brown-Butter Butternut Squash Risotto Recipe
I’ll be honest with you – I’m the type of person who gets genuinely excited about brown butter, maybe a little too excited. There’s something magical about watching those milk solids turn golden and nutty while they sizzle away in the pan. When you combine that with creamy butternut squash and perfectly tender Arborio rice, you’ve got yourself a risotto that’ll make you question why you ever ordered it at restaurants.
Why You’ll Love this Creamy Brown-Butter Butternut Squash Risotto
When it comes to comfort food that feels fancy but won’t leave you crying over your credit card statement, this butternut squash risotto hits every single note.
The brown butter adds this nutty, almost caramelized depth that makes you want to lick the spoon.
And let’s be honest, who doesn’t love a dish that looks impressive enough for company but forgiving enough for a Tuesday night when you’re feeling slightly ambitious?
The creamy texture paired with fresh sage makes every bite feel like fall wrapped in a warm hug.
What Ingredients are in Creamy Brown-Butter Butternut Squash Risotto?
This butternut squash risotto brings together ingredients that feel both elegant and accessible, like finding a designer jacket at a thrift store.
The beauty lies in how simple components transform into something that tastes like you’ve been cooking for decades, even if you’re still googling whether arborio rice is actually different from regular rice.
Most of these ingredients are pantry staples or easy grocery store finds, which means you won’t need to hunt down exotic items that cost more than your monthly streaming subscriptions.
The butternut squash can be roasted and pureed ahead of time, or honestly, you can grab pre-made puree if life is being particularly demanding that week.
Ingredients:
- 7 tablespoons unsalted butter
- 2 tablespoons minced fresh sage
- 6 cups vegetable stock or chicken stock
- 2 cups pureed butternut squash
- 2 tablespoons olive oil
- 2/3 cup caramelized onions
- 2 cups arborio rice
- 1 teaspoon minced fresh rosemary
- 1/2 cup dry white wine
- 1/2 cup grated Parmigiano-Reggiano cheese
- Salt and freshly ground black pepper to taste
Ingredient Considerations
The caramelized onions deserve a moment of attention here because they’re doing serious flavor heavy lifting.
If you’re making them from scratch, plan for about 45 minutes of slow cooking regular onions until they turn golden and sweet.
Or, if you’re smart, you make a big batch on Sunday and store them in the fridge for the week.
For the butternut squash puree, roasting your own squash gives you more control over texture and flavor, but frozen puree works perfectly fine too.
Just make sure it’s not the kind with added spices or sugar, because this risotto wants to be the star of its own show.
The wine doesn’t need to be expensive, but it should be something you’d actually drink.
If you wouldn’t sip it while cooking, don’t cook with it.
The alcohol cooks off, but the flavor stays, so choose wisely.
And please, use actual Parmigiano-Reggiano cheese, not the pre-grated stuff in a plastic container.
Your taste buds will thank you, and so will anyone lucky enough to get a bite.
How to Make this Creamy Brown-Butter Butternut Squash Risotto
The first step is all about creating that gorgeous brown butter that gives this risotto its luxurious edge. Grab a small saucepan and melt 4 tablespoons of the butter over medium heat. Toss in 1 tablespoon of the minced sage and let the magic happen. You’ll know you’re there when the butter starts turning a beautiful golden brown and smells absolutely incredible, like autumn decided to move into your kitchen. Strain out the sage and keep that liquid gold warm, because you’re going to want every drop later.
While that butter is doing its thing, get your stock situation sorted. In a large saucepan, whisk together 6 cups of stock and 2 cups of butternut squash puree over medium-high heat. This might look a bit orange and questionable at first, but trust the process. Bring it just to a simmer, which takes about 8 to 10 minutes, then dial it back to low heat to keep it happy and warm.
Now comes the part where you really start to feel like a proper cook. Heat 2 tablespoons of olive oil in your risotto pan or large saucepan over medium heat. Add 2/3 cup of caramelized onions and 2 cups of arborio rice, stirring until every grain gets coated with oil. You’re looking for the rice to turn nearly translucent with that telltale white dot in the center, which happens after about 3 minutes of stirring. Stir in the remaining 1 tablespoon of sage and 1 teaspoon of minced rosemary, because herbs make everything better.
Pour in 1/2 cup of dry white wine and stir until it disappears completely. This is where the real patience part begins, and honestly, it’s kind of meditative once you get into the rhythm.
Here’s where risotto either makes you feel like a culinary genius or tests every ounce of your patience. Add that warm stock mixture one ladleful at a time, stirring frequently after each addition. The key is waiting until the liquid is almost completely absorbed before adding more. This isn’t the time to multitask or answer texts, because risotto demands your attention like a needy cat.
Keep this dance going for about 30 minutes, adding stock and stirring, until the rice is tender when you bite it but still has a tiny bit of firmness in the center. The whole thing should look creamy and luxurious, not soupy or stiff.
When you reach that perfect moment, stir in the remaining 3 tablespoons of butter, 1/2 cup of grated Parmigiano-Reggiano, and season with salt and pepper to taste. If it looks too thick, add a bit more stock until you get that perfect creamy consistency that holds together but still flows slightly when you spoon it.
Let it rest for exactly 2 minutes, then drizzle that gorgeous sage brown butter on top and serve immediately. Because lukewarm risotto is nobody’s friend.
Creamy Brown-Butter Butternut Squash Risotto Substitutions and Variations
Look, I get it – sometimes you open your pantry and realize you’re missing half the ingredients, or maybe you just want to shake things up a bit.
No butternut squash? Sweet potato puree works beautifully, or try roasted acorn squash. I’d even grab canned pumpkin in a pinch.
Swap arborio for carnaroli rice if you’re feeling fancy, though short-grain sushi rice surprisingly works too.
White wine missing? Use extra stock instead.
Fresh herbs giving you trouble? Dried sage and rosemary work fine – just use half the amount.
Want more richness? Stir in mascarpone instead of parmesan.
What to Serve with Creamy Brown-Butter Butternut Squash Risotto
While butternut squash risotto shines as a standalone dish, pairing it thoughtfully transforms dinner into something special.
I love serving it alongside simple roasted chicken thighs or pan-seared pork chops – the earthy sweetness complements savory proteins beautifully.
For lighter options, consider arugula salad with lemon vinaigrette or roasted Brussels sprouts with crispy pancetta.
The peppery greens cut through the risotto’s richness perfectly.
Wine-wise, I’d reach for Pinot Grigio or Chardonnay.
Both complement the butternut’s natural sweetness without overwhelming the delicate sage butter.
Trust me, your guests will think you’re some kind of culinary genius.
Final Thoughts
Butternut squash risotto isn’t just another fall recipe – it’s your ticket to looking like a total kitchen rockstar without actually being one.
Honestly, the brown butter trick alone will have people thinking you went to culinary school.
I’m telling you, this dish hits different. It’s cozy enough for a Tuesday night but fancy enough when your mother-in-law drops by unexpectedly.
The creamy texture, that nutty sage butter, the way it makes your whole house smell amazing – pure magic.
Trust me, once you nail this technique, you’ll be making risotto everything.
Butternut Squash Risotto
Ingredients
- 7 tablespoons unsalted butter
- 2 tablespoons minced fresh sage
- 6 cups vegetable stock or chicken stock
- 2 cups pureed butternut squash
- 2 tablespoons olive oil
- 2/3 cup caramelized onion
- 2 cups arborio rice
- 1 teaspoon minced fresh rosemary
- 1/2 cup dry white wine
- 1/2 cup grated parmigiano-reggiano cheese
- Salt and freshly ground black pepper to taste
Instructions
- In a small saucepan over medium heat, melt 4 tablespoons of butter. Add 1 tablespoon sage and heat until butter browns. Strain into a small bowl, discard sage, and cover to keep warm.
- In a large saucepan over medium-high heat, whisk together stock and squash puree. Bring to a simmer (8-10 minutes) and maintain over low heat.
- In a large saucepan or risotto pan over medium heat, warm olive oil. Add caramelized onions and rice, stirring until grains are coated and nearly translucent with white centers (about 3 minutes).
- Stir in remaining 1 tablespoon sage and rosemary. Add wine and stir until absorbed.
- Add simmering stock mixture one ladle at a time, stirring frequently. Wait until stock is almost completely absorbed before adding more.
- Continue for about 30 minutes until rice is tender but slightly firm in center and looks creamy.
- Stir in remaining 3 tablespoons butter, cheese, salt, and pepper. Add more stock if needed for creamy consistency.
- Let stand 2 minutes, drizzle with reserved sage butter, and serve immediately.
Notes
Nutrition
Frequently Asked Questions
Can I Make This Risotto Ahead of Time and Reheat It?
I don’t recommend making risotto ahead since it’ll lose its creamy texture when reheated. However, you can prep ingredients beforehand – caramelize onions, make squash puree, and prepare sage butter for quicker assembly.
How Do I Know When the Arborio Rice Is Properly Cooked?
I’ll know the arborio rice is properly cooked when it’s tender to bite but slightly firm in the center, creating a creamy texture after about thirty minutes of gradual cooking.
What’s the Best Way to Puree Butternut Squash for This Recipe?
I’d roast cubed butternut squash at 400°F until tender, then blend it smooth in a food processor. You can also steam the chunks first, then puree for silky results.
Can I Freeze Leftover Butternut Squash Risotto for Later Use?
I don’t recommend freezing risotto since it becomes mushy when reheated. The rice grains lose their creamy texture and become grainy. Instead, I’d store leftovers in the refrigerator for up to three days.
Why Is My Risotto Too Thick or Too Thin?
I’ll adjust risotto consistency by adding more warm stock if it’s too thick, or cooking it longer uncovered if it’s too thin. The key is stirring frequently and adding liquid gradually.